Pastry-Wrapped Brie With Raspberries
- 1/2 cup Raspberry Preserve
- 1/4 cup Raspberries, Fresh
- 1/2 tsp Fresh Rosemary, Chopped
- 1 Sheet Puff Pastry, Thawed
- 1 Brie Wheel, 13 Oz
- 1 Egg, Large
Pairing Notes: The 2013 Rosé is a perfect contrast to the richness of the Brie. The fresh raspberries accentuate the fruit-forwardness of the wine, while the rosemary highlights the wine’s delicate floral notes.
Chef’s Tip:Try to find a raspberry jam that isn’t too sweet; if yours is particularly sweet, just use a little less jam.
Serve with: baguette slices, crackers, grapes, apples
Recipe courtesy of Inez Holderness via Bon Appétit via Epicurious.com, Pastry-Wrapped Brie with Raspberries
Photo courtesy of foodinspiration.com, Baked Brie in Puff Pastry